Ingredients
10 chinese mushrooms, small
1/4 lb prawns
5 fresh water chestnuts (or 7 canned, ones)
1/2 lb ground pork
1 green onion, finely chopped
1 package wonton skins
1 tsp salt
1/2 tsp sugar
1 tsp thin soy sauce
1 tsp oyster sauce
1 dash of pepper
1 1/4 tbsp cornstarch
1 small egg
Directions
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces.
Shell, devein and wash prawns. Chop into very small pieces
Peel and crush water chestnuts with the flat side of the cleaver. If
you don't have a cleaver, chop the water chestnuts into very fine
pieces.
Combine mushrooms, prawns, water chestnuts, pork and green onion.
Add all other ingredients and mix well. 1 teaspoon of filling is
used for each wonton.
* *
*
With one corner of the skin toward you, place 1 teaspoon of filling
about an inch from the corner.
Fold one corner to cover the filling.
Told once more...about 3/4 inch.
Turn the won ton so that the triangel is toward you. Dampen the left
corner with a little water.
Swing the right corner away from you and place it on top of the
dampened left corner. As you make this fold, simultaneously pull the
filling toward you with your middle finger. You should finish with a
little "hat-like" effect.
SOURCE: Chopstick, Cleaver and Wok.
Servings: 1 servings
Chinese: Basic Won Ton Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to academics is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Moving on, there are a couple of interesting cookery books published in the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals on the menues of the rich and powerful. During the next few hundred years, the powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Even so, it was during the 1800s that cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications were increasing in popularity as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Chinese_ Basic Won Ton recipe.
